Slow Cooker Spicy Thai Chicken Soup

Slow Cooker Spicy Thai Chicken Soup

1 large onion, chopped (1 cup)
1 medium red bell pepper, cut into strips
4 cloves garlic, finely chopped
2 tablespoons grated gingerroot
2 tablespoons fish sauce ( I used Oyster Sauce)
2 tablespoons red curry paste
1 teaspoon vegetable oil
1 1/2 lb boneless skinless chicken thighs
3 cups low sodium chicken broth
1 can (14 oz) coconut milk (not cream of coconut)
1 package (8 oz) sliced fresh mushrooms (about 3 cups)
1/4 cup chopped fresh basil leaves
2 tablespoons fresh lime juice

Directions
Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix carrots, onion, bell pepper, garlic, ginger root, fish sauce and curry paste. In 12-inch skillet, heat oil over medium-high heat. Cook chicken in oil 6 minutes, turning once, until browned on both sides. Place chicken over vegetables in slow cooker. Pour broth over chicken.
Cover; cook on Low heat setting 5 hours or until chicken is tender. Remove chicken from slow cooker to plate; shred, using 2 forks. Return chicken to slow cooker. Stir in coconut milk, mushrooms and basil. Cover; cook 30 minutes longer or until mushrooms are tender. Stir in lime juice before serving.

Serving Size: 1 Serving Calories240 , Total Fat16g (Saturated Fat10g, ), Sodium790mg Total Carbohydrate9g (Dietary Fiber1g ), Protein17g ; % Daily Value*: Vitamin A0%; Vitamin C0%; Calcium0%; Iron0%

Prep Time 30 min Total Time 6 hr 0 min Servings 9